Grain-free Mixed Berry Crisp (Vegan)

Grain-free Mixed Berry Crisp (Vegan)

serves 8-10

Filling:

6 cups fresh berries -  I used a combination of quartered strawberries, whole raspberries, and whole blackberries.

1/4 cup arrowroot starch (tapioca or corn starch will also work)

3 tablespoons fresh lemon juice

1/4 cup maple syrup or honey

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom (optional)

Crumble Topping:

1/3 cup raw walnuts

1/3 cup raw hulled sunflower seeds

1 tablespoon chia seeds or flax seeds

3/4 cup almond flour or almond meal

1/4 cup arrowroot starch (tapioca or corn starch will also work)

1 teaspoon ground cinnamon

1/4 teaspoon fine sea salt

3 tablespoons maple syrup or honey

1/4 cup coconut oil solidified or butter, chilled and cut into pieces

2 teaspoons vanilla extract

Preheat oven to 350º F. Very lightly grease a cast iron skillet or 8-inch square baking dish.

Hull and halve or quarter the strawberries. Add all of the berries to a large bowl, sprinkle the arrowroot starch evenly over the berries, being careful not to dump it all in at once, and add the remaining ingredients. Mix very well to combine. Add the berry filling to the prepared skillet or baking dish and set aside.

Add the walnuts, sunflower seeds and chia seeds to your food processor. Pulse just a handful of times to chop the nuts and seeds, you don’t want to grind into a powder. You are looking for a fine chop with some texture.

Add the almond flour, arrowroot starch, cinnamon and sea salt, pulse together a few times with the nuts and seeds. Then add the maple syrup (or honey) and your chilled solidified pieces of coconut oil (or butter). Pulse again a few times to create a crumbly mixture. You can also do all of this by hand, roughly chopping the nuts and seeds, adding in the remaining ingredients and cutting in the oil or butter with a fork or a pastry cutter.

Sprinkle the topping evenly over the filling. Bake until the juices are bubbling and it’s lightly browned on top, about 40-45 minutes, covering it in foil at any time if the top is getting too browned. Transfer to a wire rack, and let cool for 15 minutes before serving.

Serve warm or room temperature. It is delicious topped with whipped coconut cream, regular coconut cream or your favorite ice cream.

For more of Beth’s recipes visit her blog Tasty Yummies.

More healthy recipes from the BLDG 25 Blog!

Tags: food, grain-free berry crisp, grain-free

Source: Grain-Free Mixed Berry Crisp (Vegan) | Free People Blog http://blog.freepeople.com/2014/05/grainfree-mixed-berry-crisp-vegan/#ixzz34nsdBJhz